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Mashed Potatoes Recipe:
2 lb Yukon gold potatoes
5 TBSP butter
7 oz double cream
6 oz whole milk
Salt to taste
Boil potatoes, remove from water, let dry. Use ricer or food mill for potatoes. Return to pot, add butter, double cream, and milk. Add salt to taste. If desired, add roasted garlic and/or herbs.
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Thanks to Porter Road for sponsoring today's video! Check out their awesome selection here: https://porterroad.com/BBQOSSOBUCO
I love that your wife pops out from behind the camera to take a bite.
I like to wrap things like oxtails, shanks, and short ribs in an oven bag. Add a bit of sauce or water and let them braise in the bag. It is easy and makes the meat tender as butter.
That looks amazing! Nothing to do with your excellent video (enjoyed the inclusion of the rainbow, BTW), but it was funny to watch the video with the automatically-generated captions as they found a different creative way to botch "ossobuco" every time!
Don't cook directly on the aluminum foil, it's not good for your healt!
One of the best cuts going if done properly, which you Sir, did! Delicious.
Osso buco is one of the few decent cuts I can get where I live but I've never had any luck with it. Really glad to watch this. Going to try it out asap.
Great video Jeremy, wish we had a Porter Road (or equivalent) in Western Australia. Loved the mash by the way.
Great pronunciation of the German word "Ochsen", and what an odd word to know in a foreign language 🙂
It was like watching Oppenheimer go against his mom making mashed potatoes
Next time in full italiano style with risotto allo zafferano 👍
Real ossobuco is veal shank. Beef is a lot tougher than the veal shanks. The better substitute to veal is pork. Pork shank ossobuco is excellent as is an entire lamb shank.
Jamie Oliver has a brilliant Osso Buco recipe. Give it a try. It's nothing like this. Beef shin smoked is great, and osso buco (beef shin sawn through) is great too. All that gelatin 🤤🤤
Can't wait to see the oxtails vid. Smoked oxtails have been all over my yt feed this week.
Brian Regan! 😀
What vegetables? Good job my Brother!
Did you change beef tallow producer ? Just wondering….
Oxen are commonly castrated adult male cattle; castration inhibits testosterone and aggression, which makes the males docile and safer to work with. Cows (adult females) or bulls (intact males) may also be used in some areas.
What we call STEER's
H'mmmm. Way to scientific.😅
Do you keep those potato peelings and bake them up for an excellent treat (I do!)? – Cheers!
Id take a good carrot and brussel sprout recipe!
It may seem strange, but the first thing I would eat where the brussels sprouts! The char on them was legit!
Oxsun = "WIFE", in Japanese…….ahahahhaha
The full video of Brian Regan's "stupid in school" bit is so worth it.
It's from his show "I walked on the moon". It's the one where he's in a blue shirt in front of a wall that has a big backdrop that says "improv"
Hola Jethro, mucho tiempo , to te vez………. I've cooked this up a couple of times, and it's like "GREAT" type of "Stew meat"…. specially, when it's "SMOKED".
I think I first tried Osso Bucco by adapting a Sam the Cooking Guy recipe. Very good cooked in an open Dutch oven on my Weber Kettle low and slow. I cooked for a couple hours before adding some braise to it. The result was wonderful. But just cooking it as you did would be great and really make the beef the star.
Back when I was a kid in the 1960’s when my parents where on budget my mom would get lamb shanks and I think ossobuco (and lamb chops and veal) because they were dirt cheap back then. Then sometime in then years later when these “star” and “celebrity” chefs got a hold of what was essentially cheap cuts of meat the prices skyrocketed. I guess the same can be said of brisket as well -right?
Looks like one of the plates served at the Thermoworks event.
Great job on the twist of this classic dish that typically is braised and uses veal.
I have been smoking beef osso bucco at least 2 times a month for over 10 years. It is always a hit with guests.
Sadly, your video will now raise the price of this cut.
Another great cut to smoke is ox tail.
I make a smoked oxtail Jamaican stew.
Ox tail is the same as beef tail.
I'm surprised you don't do much with lamb.
Smoked Lamb Shoulder or lamb neck makes great pulled lamb. And smoked Lamb shank is wonderful.
The Oregon trail was such a great game😂
The first thing I thought of when you said "oxen" was that Brian Regan bit!
Place the Osso Buco in a clip seal bag with red wine and garlic overnight before you smoke it.
My husband and I were talking about that Brian Regan comedy skit 2 minutes before you mentioned it😂 great
Definitely a plate to be proud of, what an excellent dinner!
Went to my local butcher and bought Ossobuco right after watching this. I enjoy beef shank, and this looks real good.
Looks insane
You’re getting much better at presentation of meals
Looks like something a chef plated up
As soon as you said "oxen" Brian Regan was the first thing I thought of
The classic Osso Buco recipe calls for reducing the braising liquid and using it as a sauce. In your version, the meat looks very tender, but dry and lacking maximum flavor without the reduced braising liquid.
A Family that cooks TOGETHER Stays TOGETHER!
Awesome Video again Brother!
God Bless
That Brian Regan skit is also one of my all time favorites!
Brian, what's the plural for a Moose? …MOOSEN! I SAW A FLOCK OF MOOSEN, There were many of em, many much moosen! Out in the woods, the woodes, IN THE WOODSEN!
Amish fellow playing Oregon Trail, not sure why but I love it! 😂 Awesome video. Maybe some plate ribs this summer?
Fabulosity, but it's screaming out for a gastrique or light red wine sauce.
Great techique on the mashed potatoes. Only two things I would encourage you to try. 1. Put the potatoes in the water before you apply much heat. Then the potato cooks more evenly, better texture. 2. Instead of melting the butter, add room temp butter to the hot potatoes and mix it in. That keeps the butter in emulsion. Basically mounting the mashed potatoes.
An ox is a male cow that has been castrated
A disturbing trend I keep seeing is all the cheaper cuts we are using for BBQ are going way up in price, more than just inflation. Beef shanks, ox tail, chuck, all getting super expensive. Eventually we will just be smoking water if prices continue to go up.